Vegetable Mango Stir-Fry

In the Caribbean, green, semi-ripe mangoes add an incomparable depth of flavor to many dishes. Here, they are combined with bell peppers, mushrooms and tofu for a flavorful stir-fry that is served over noodles.

4Servings

Ingredients

8 oz. lo mein noodles or rice noodles

2 tsp. peanut oil

2 medium red bell peppers, seeded and cut into thin strips

8 oz. white mushrooms, sliced

2 large cloves garlic, minced

12 broccoli florets

1 large semi-ripe mango, peeled, pitted and sliced

4 oz. firm tofu, diced

1/2 cup vegetable stock or canned broth

1/4 cup pineapple juice

3 Tbs. low-sodium soy sauce

2 tsp. sesame oil

1 to 2 Tbs. peanut butter

Preparation

1. In large saucepan, bring 3 quarts of water to boil. When water boils, add noodles stirring to prevent sticking. Cook until al dente, stirring occasionally, 4 to 5 minutes. Drain.